Diet, Nutrition, Exercise, and Health
Self-Study Examination
Instructions: After studying the text answer the following true/false or multiple choice questions. Remember, there's only one answer to each question.
a) True b) False
a) healthy living b) early identification of at-risk individuals c) diet and exercise d) elimination of certain food groups
a) is to be used for all people b) is to be used only for adults c) is to be used for everyone over two years of age d) is to be used for children over six and adults
a) school lunch programs b) Weight Watcher programs c) health and fitness club standards d) infection control standards
a) it is a revision of the 2000 document b) it documents the scientific foundation of the guidelines c) it is based on personal opinions of experts d) it reiterates previous guidelines
a) calories do not matter if carbohydrates are eliminated b) grains can be substituted for carbohydrates for weight loss c) calories must be managed to manage weight d) fruits and vegetables must be monitored carefully
a) there is a separate section on sugars b) there is not a separate section on sugars c) sugars were completely forbidden in the previous versions d) sugars were not limited in previous versions
a) to balance nutrition intake and energy needs b) to monitor dietary intake and activity levels c) to control caloric intake and decrease sugar intake d) to reduce fat and fiber intake
a) developing education programs for elementary schools b) developing federal school lunch programs c) developing brochures and posters for public service announcements d) developing infant feeding recommendations
a) raw sugar added to coffee b) red wine daily c) buttered toast with eggs d) brown and wild rice
a) five basic food groups b) the basic seven food types c) a 2500 calorie diet d) different food types for different age groups
a) promote health and prevent chronic diseases b) cure many chronic diseases c) prevent infections d) eliminate all sugar and alcohol from diet
a) promote rapid weight loss b) promote slow weight gain c) prevent gradual weight gain d) decrease use of weight loss drugs
a) maintain high energy b) maintain a stable weight c) maintain lifestyle food choices d) maintain gradual weight gain
a) wasted calories b) nutrient deficient calories c) discretionary calories d) energy calories
a) consume more calories than their energy expenditures b) have discretionary calories in their daily diets c) meet nutrient intake requirements with food and supplements d) have inadequate intake of energy-dense foods
a) adhere to a commercial diet plan b) increase physical activity c) eat natural, organic products d) have regular rest periods
a) they participate in a large amount of leisure time physical activity b) they reduce intake of all salty snacks c) they increase regular intake of sugar-free beverages d) they attend ongoing support group meetings
a) weight loss is quicker and lasts longer with these diets b) weight loss is gradual and maintained with the Atkins Diet c) weight loss is quicker, but less than reduced calorie diets over time d) weight loss is the same as produced by reduced calorie diets
a) lack of essential nutrients b) high cholesterol levels c) difficulty finding the foods in sufficient quantity d) reduced energy level
a) vitamins B and D b) vitamins A and E c) potassium and iron d) sodium and folic acid
a) 30 minutes per day, 3 days per week b) 60 minutes per day, 3 days per week c) 30 minutes daily d) 60 minutes daily
a) fruit, vegetables, and whole grains b) meat, dairy products, and sugar free desserts c) protein-enriched shakes and energy bars d) bacon, eggs, and processed cereals
a) supplemental nutrients b) nutrient-dense foods c) essential nutrients d) nutrient-calorie sources
a) potatoes b) yogurt c) pumpkin seeds d) clams
a) fortified cereals b) liver c) guava d) fortified milk
a) 5 b) 10 c) 20 d) 40
a) elimination of all carbohydrates b) the Adkins diet c) reduction of calories d) reduction of protein
a) living in a tropical climate b) watching television 5-6 hours per day c) excessive use of vitamin supplements d) retirement
a) RDA b) ERA c) EAR d) USP
a) vitamin A b) vitamin E c) potassium d) calcium
a) vegetables b) starches c) fats d) meats
a) calories b) fiber c) protein d) minerals
a) ham and cheese croissant b) fried fish sandwich c) cheeseburger and French fries d) roasted chicken breast
a) pure butter b) lean fish c) oily fish d) organic fruits
a) whole grain muffin b) pre-sweetened cereal c) fruit punch d) caffeine-free soft drink
a) diabetes b) high blood pressure c) dehydration d) dental caries
a) chronic lung disease b) chronic heart disease c) migraine headaches d) high cholesterol
a) reduce risk of elevated blood pressure b) reduce hydration needs c) reduce BMI d) reduce depletion of essential minerals
a) removing the salt shaker from family tables b) reducing kinds of salty snacks in stores c) reducing amount of sodium in manufactured foods d) using salt substitutes regularly
a) drinking 1-2 glasses of water every 1-2 hours b) limiting intake of caffeinated beverages c) choosing dairy products that are low fat d) eating foods rich in potassium
a) liver disease b) addiction c) cancer d) all of the above
a) monitoring weight gain closely b) reading product labels c) comparing shelf life of different products d) reviewing manufacturers’ reputations
a) blood-borne illness b) vaccine-preventable disease c) foodborne illness d) avian influenza
a) wearing latex gloves when handling food b) using disposable products to store food c) washing chicken and fish prior to storing d) washing hands before and after handling food
a) using disposable cleaning cloths b) separating fresh vegetables and deli products c) storing moist lettuce in the refrigerator d) defrosting frozen foods in microwave
a) sushi b) pasteurized milk c) reheated hot dogs d) ready-to-eat salad greens
a) previously cooked food won’t spoil b) foods are safe on the buffet line for 4-6 hours c) deli products are the safest choice d) cold foods should be on ice or in coolers
a) children b) elderly people c) pregnant women d) all of the above
a) clean, separate, cook, and chill b) clean, store, chill, and cook c) chill, cook, clean, and store d) separate, chill, cook, and store
a) use of hand sanitizers containing 70% alcohol b) hand washing with hot water c) hand washing with soap and water d) use of alcohol wipes
a) washing raw chicken b) mixing pre-bagged salad greens c) keeping opened condiments out of refrigerator d) grinding meats by hand
a) portion control is key to managing caloric intake b) disabled persons cannot increase physical activity c) a 2000 calorie diet is recommended for all adults d) fruit drinks supply adequate vitamin intake for young children
a) reduction of calories assures weight control b) caloric intake must be balanced with caloric use c) caloric intake needs are consistent for all people d) caloric expenditure is decreased by activity
a) daily measurement of fats and carbohydrates b) regular caloric limitation c) food variety, moderation, and physical activity d) periodic maintenance and review of a food diary